Creamy Chicken Noodle Casserole
Creamy chicken noodle casserole is delicious comfort food with egg noodles, diced chicken, and vegetables in a rich Boursin cheese sauce. It’s topped with buttery breadcrumbs that bake golden and crispy for a yummy contrast. The secret is garlic and herb Boursin cheese combined with heavy cream and chicken broth for a super creamy sauce. Full of vegetables with 6 to 8 servings, it’s ideal for family dinners or potlucks. It’s ready in under an hour and the prep is easier with leftover or rotisserie chicken. The leftovers last in fridge up to 4 days and taste even better!
This casserole has everything all in one dish. Hearty chicken, tender noodles, colorful vegetables, a rice, creamy sauce, and a yummy crispy topping. What more could you ask for? Maybe someone to do the dishes for you.
There are tons of ways to make a creamy sauce but this one uses a secret ingredient that add tons of flavor and makes the work easier. It’s garlic and herb Boursin cheese spread.
It adds that creamy texture you get by making a roux and it adds tons of extra flavor with the garlic and herbs already in it. Mixing it with the cream, chicken broth, and extra cheeses makes it so yummy and without all the fuss!
We make this all the time because it’s a great way to use up any leftover chicken and vegetables we might have hanging around in the fridge. Or you can throw it together quickly with a rotisserie chicken from the deli and a bag of frozen vegetables. No need to cook the chicken from scratch unless you want to!
More Busy Night Recipes
- Busy Day Soup
- Ham Tetrazzini
- Crunchy Chicken Casserole
- Creamy Beef and Shells
- Lazy Enchiladas
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.
See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Noodles: I like to use egg noodles but you can also use spaghetti, penne, or whatever other noodle you prefer. You can also swap in cooked rice if you like!
- Chicken: Use any cooked chicken, including breast or thigh meat. I like mine diced but shredded chicken works great too. A rotisserie chicken makes for easy prep.
- Boursin: This is the secret ingredient! The garlic herb flavor is my favorite but there are a few different flavors to try like caramelized onions and herbs, rosemary and black garlic, and shallot and chive.
- Vegetables: I like to use the frozen mixed veggies but you can use a combination of peas, carrots, and corn. Or if you have any leftovers. Squash works great but can be watery so make sure they are cooked ahead of time.
- Cream: Use heavy whipping cream so the sauce is extra creamy. Substitute evaporated milk in a pinch but the sauce will be a little thinner.
- Broth: Chicken broth, chicken stock, or vegetable stock work great.
- Spices: Italian seasoning, garlic powder, salt, and black pepper.
- Cheese: The casserole uses shredded mozzarella cheese inside and shredded Parmesan in the breadcrumb topping.
- Topping: I use Italian seasoning bread crumbs but you can also use Panko or cracker crumbs for extra crunch.
For more insider tips, tricks, and a behind the scenes look, follow me on Pinterest, Facebook, Instagram, & X.
How To Make Creamy Chicken Noodle Casserole
- Preheat the oven to 350°F and spray a 9-by-13-inch casserole pan with nonstick cooking spray. Cook egg noodles for 5- 6 minutes (al dente) and drain. Do not rinse.
- In a large pot, cook chopped onion until soft in 1 Tablespoon of butter or oil on medium-high heat. Add the Boursin, cream, chicken broth, and spices.Cook on medium-high heat until the Boursin is completely melted.
- Stir in the diced chicken, mozzarella cheese, peas and carrots, corn, parmesan cheese, and the cooked egg noodles until combined.
- Pour into the sprayed casserole dish and spread into an even layer.
- In a small mixing bowl, stir together the breadcrumbs and melted butter. Stir together and sprinkle over the casserole.
- Sprinkle over the top of the casserole. Bake for 40 minutes, until lightly browned and bubbling. Let the casserole stand for 5 minutes before serving.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store in airtight container, or tightly covered, in the fridge for 4 days.
Reheating: Reheat in the oven at 350°F covered with foil until warmed through. Or you can microwave individual portions in 1 minute intervals, stirring between each one.
Freezer: Cool completely and freeze for 3 months in airtight, freezer safe container. Thaw overnight in the fridge before reheating.
Make Ahead: Assemble the casserole completely (without breadcrumb topping), cover, refrigerate up to 24 hours. When ready to bake, add breadcrumb topping and bake as directed. It may need and extra 5 to 10 minutes if it’s cold from fridge.
The Boursin Secret
What makes this casserole so creamy? It’s the yummy Boursin cheese spread. It melts into the heavy cream and chicken broth and makes a delicious, super creamy sauce. It’s not just a plain cream sauce, it’s extra special!
Why Boursin works:
- Already flavored with garlic and herbs
- Melts smoothly without graininess
- Adds richness and depth
- No need for extra seasoning
When it’s combined with the mozzarella and Parmesan, it’s makes a cheese trio that is out of this world.
The sauce looks thin when you pour it into pan, but don’t worry! It thickens beautifully in the oven as noodles absorb the extra liquid and the cheese melts together.
Why This Casserole Works for Families
- It’s a complete meal: In one dish, you have protein, carbs, vegetables, and sauce. Everything you need!
- Feeds a crowd: 6 to 8 servings means the whole family eats with some for leftovers!
- Kid friendly: It has all the familiar ingredients that kids of all ages love. Even the picky eaters will ask for seconds.
- Make ahead friendly. You can assemble it the day before, bake it when you’re ready. That makes it perfect for busy weeknights.
- Uses leftovers. Rotisserie chicken, or any leftover cooked chicken works. Plus you can use any leftover vegetables!
- Freezes well. Make a double batch, and freeze half for later. Any future dinner emergencies are ready when you need them.
Frequently Asked Questions
This is the secret to the super creamy sauce, but you could use cream cheese with extra garlic powder and Italian seasoning. It won’t be quite the same but still delicious!
Cook 2 chicken breasts in the oven (or air fryer) at 350°F for 30 minutes until the internal temp reaches 165°F. Let it cool, dice, and use in recipe.
Absolutely! Use any frozen vegetable mix you prefer. Broccoli, green beans, or mixed vegetables all work great. You can even add in some small diced potatoes if you want to add more!
That’s normal. The sauce thickens in the oven as the noodles absorb liquid and the cheese melts together. Don’t worry when pouring into pan, it will be fine!
Be sure to only cook the egg noodles for 5-6 minutes or al dente. You want them slightly undercooked when you add them to the casserole. They finish cooking in the oven.
Assemble it completely (without breadcrumb topping), cover, and refrigerate for up to 24 hours. Add the topping and bake it when ready. It may need an extra 5 to 10 minutes.
Recipe Tips & Tricks
- Chicken shortcut: Store bought rotisserie chicken is perfect for this. Saves time cooking chicken from scratch or use up leftovers.
- Cook noodles al dente: Undercook the noodles slightly. They can become mushy if overcooked.
- Stir well: When adding the Boursin, let the broth help to melt it, along with the other cheeses. The sauce will be thin but will thicken in the oven and when it rests.
- Breadcrumb options: Panko or crushed Ritz crackers work instead of regular breadcrumbs for a different texture.
- Make ahead: Assemble without the breadcrumb topping, refrigerate up to 24 hours, and add the topping before baking.
- Let it rest: Let the casserole stand 5 minutes after baking for easier serving.
This creamy chicken noodle casserole recipe is the perfect weeknight meal and is great for using up leftover chicken and vegetables! Budget friendly and kid approved!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Creamy Chicken Casserole Recipe
Ingredients
- 2 ounces egg noodles
- ½ medium onion diced, roughly 1 cup
- 1 tablespoon butter or olive oil
- 10.4 ounces Boursin cheese (garlic & herb) 2 packages
- 1 ½ cups heavy whipping cream
- 1 ½ cups chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups cooked chicken diced
- 2 cups mozzarella cheese
- 10 ounces peas and carrots frozen, thawed
- 10 ounces corn frozen, thawed
- ½ cup parmesan cheese
- ½ cup bread crumbs seasoned
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 350°F and spray a 9-by-13-inch casserole pan with nonstick cooking spray.
- Boil egg noodles for 5- 6 minutes and drain. You want them to be al dente; they will continue to cook in the oven.
- In a large pot, cook chopped onion in 1 Tablespoon of butter or oil on medium-high heat.
- Cook until soft and translucent, for about 5 minutes.
- Add the Boursin, cream, chicken broth, Italian seasoning, salt, garlic powder, and black pepper. Cook on medium-high heat until the Boursin is completely melted.
- Stir in diced chicken, mozzarella cheese, peas and carrots, corn, parmesan cheese, and the cooked and drained egg noodles.
- Stir well; the heat from the sauce and noodles will melt the shredded cheeses. The sauce will be thin, but it will thicken in the oven.
- Pour into the sprayed casserole dish.
- In a small mixing bowl, add breadcrumbs and melted butter. Stir together and sprinkle over the casserole.
- Bake for 40 minutes, until lightly browned and bubbling.
- Let the casserole stand for 5 minutes before serving.
Notes
- Chicken shortcut: Store bought rotisserie chicken is perfect for this. Saves time cooking chicken from scratch or use up leftovers.
- Cook noodles al dente: Undercook the noodles slightly. They can become mushy if overcooked.
- Stir well: When adding the Boursin, let the broth help to melt it, along with the other cheeses. The sauce will be thin but will thicken in the oven and when it rests.
- Breadcrumb options: Panko or crushed Ritz crackers work instead of regular breadcrumbs for a different texture.
- Make ahead: Assemble without the breadcrumb topping, refrigerate up to 24 hours, and add the topping before baking.
- Let it rest: Let the casserole stand 5 minutes after baking for easier serving
Nutrition
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
